论文部分内容阅读
本文对除氧保存剂和非除氧保存剂保存用于火腿保鲜防腐，分别于第０、６、１３、２１、２９天取两组火腿进行感官指标、酸价和过氧化值检测，结果表明：放有除氧保存剂的实验组感官指标变化在同一观察时间内较对照组为小，变化时间落后；酸价和过氧化值变化减小，细菌总数减少。认为除氧保存剂对火腿的保鲜防腐效果可靠，为肉类制品保存提供了新方法。
In this paper, the preservation of oxygen and non-deoxidized preservatives for preserving the preservation of ham, respectively, on the 0th, 6th, 13th, 21st and 29th days to take two groups of ham sensory indicators, acid value and peroxide value detection results show : In the same observation time, the change of sensory index of the experimental group with deoxygenation preservative was smaller than that of the control group, the change time lagged behind; the change of acid value and peroxide value decreased, and the total number of bacteria decreased. It is considered that the deaerator preservative has a good preservative effect on ham and provides a new method for preserving meat products.